Kushiage
Ingredients
2.5oz green pepper
2.5oz shiitake
3oz pumpkin
4oz asparagus
4oz white onion
8 quail eggs
(any vegetables you desire)
1 tsp salt
24 bamboo skewers
Batter:
4oz all-purpose flour
1 egg
4oz water
1 cup Kikkoman®Panko Bread Crumbs
Sauce Mixture:
4 tbsp Worcestershire sauce
1 tbsp sugar
1 1/2 tbsp Kikkoman®Kotteri Mirin
1 tbsp Kikkoman®Soy Sauce
1/2 tbsp ketchup
Directions
1. Cut all the ingredients into bite-sized pieces and season with salt.
2. Boil water and cook quail eggs for 2 minutes. Put into iced water and remove the shell.
3. Skewer all the ingredients.
4. Combine all the sauce ingredients in a small pot. Boil it once.
5. Mix batter ingredients. The batter should be runny.
6. Heat oil on medium-high heat to 340°F.
7. Dip vegetables in the batter.
8. Dredge in panko.
9. Deep fry vegetables until crisp and golden brown.
10. Serve with sauce.
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